Reducing On-Farm Food Losses
In the OIC Member Countries
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contagious and easily spread in crowded poultry production houses. Fear of avian flu can also
contribute to lowered market access.
3.7.4. Measures and Strategies Implemented for On-Farm Loss Reduction in Turkey
According to the 2013 Food Losses and Waste in Turkey Country Report published by FAO as
part of the Food Losses and Waste in Europe and Central Asia component of the Agrarian
Structures Initiative, "Agricultural policies in Turkey have undergone a significant reform
process to solve long-lasting problems in the agricultural sector. The major problems of Turkish
agriculture are the small size of farms, fragmented and scattered farms, low efficiency,
insufficiencies in production and marketing infrastructures, low levels of professional
agricultural activity, low investment capacity, low level of education, ineffective institutional
structures and farmers’ organizations."
This report was based upon data from the FAOSTAT Food and Balance Sheet related to Turkey,
data from TURKSTAT and data from various reports prepared by the public and private sector
as well as related NGOs. Focus group meetings with producers and stakeholders were also held
to identify food losses and waste and Critical Loss Points (CLPs) in the supply chains of meat and
meat products. It was found that most of these factors have been improved for broiler
production operations, which are larger in scale, more modern, well organized and directly
linked to the market via contracts with buyers.
Many studies related to breeding, raising, and feeding techniques in poultry production have
been conducted by universities and other research institutes. As the research results were put
in practice in the 1970s through 1990s, the production level per animal raised and production
costs decreased (Durmus et al 2012).
The Poultry Research Institute conducted a study to determine the poultry meat consumption
and consumer trends in Turkey. Using a questionnaire composed of 26 questions, a study was
conducted with 2,241 families representing the consumer profile of Turkey, supplied by Turkish
Statistical Institute. Of the participants, 98.26% were determined to consume poultry meat.
Annual consumption was reported at 16.67 kg, and although it differed between regions, it is
still considered low overall. Halal slaughter was considered important by 68.08% of
respondents, and they mentioned that it should be signified on the package. Avian influenza
disease affected consumption negatively with a rate of 41.01%. 67.11% of the participants
believing that the poultry meat production is not inspected adequately (Durmus et al 2012).
The Ministry of Food, Agriculture and Livestock has made extensive strategic plans to improve
the bovine and ovine industries, including capacity building for extension workers in cold chain
development, animal health and welfare, as well as improved food safety (Turkish Ministry
Strategic Plan 2013-2017). A similar plan for poultry could help to address some of the
remaining issues in the poultry industry, and make consumers feel more secure regarding the
safety of their locally produced foods.